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Hearty Potato Omelet

Serves 6

This is a delicious and very hearty omelet. The idea came from the Spanish potato omelet called Tortilla. How many the recipe serves depends on the time of day. On a brunch or potluck menu it can serve 8 or 10. For dinner, a potato omelet is a meatless, one pot meal that needs only a tossed green salad on the side. The recipe can be halved or made in any amount needed.


Heat a large skillet, preferably nonstick, over medium-high heat. Add 3 tablespoons of olive oil and heat. Add the potatoes, pressing down with a spatula to form an even layer. Sprinkle lightly with salt and pepper. Brown the first side, about 5 minutes. Break into sections and flip. Brown the other side, breaking the layer into smaller pieces so more of the individual pieces of potatoes brown, another 5 minutes. Remove from pan and cool slightly.

Place the eggs in a large bowl and beat well with a whisk or fork. Add another 1 tablespoon oil to the pan. Add the onions and peppers and sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Remove from heat. Add the potatoes, onions, peppers and garlic, thyme, sage, Parmesan, additional salt and pepper to the eggs. Beat well to combine. If there are any food particles left in the pan, wipe them out so the eggs do not stick. Reheat the pan over medium heat, adding up to 2 tablespoons of oil as needed. Pour the egg mixture into the pan. Cook until lightly set and browned on the bottom. Flip the omelet, inverting it onto a plate first if needed, and cook the other side until set. Let the omelet set for 5 minutes before serving. Serve hot, warm or at room temperature.

Notes: If you have a broiler-safe skillet, the flipping can be omitted and the omelet can be finished under the broiler. When I first made this recipe, I happened to have fresh sage and thyme on hand. You can use fresh or dried as desired, cutting the amount of dried in half.